These traditional favorites are ready to eat in less than a half-hour. Bake a batch on the weekend to save time during the week - the muffins also freeze well.
Healthy additions: 3 /4 cup plain nonfat yogurt, 3 /4 cup raspberries, 2-tablespoons low fat granola. Layer in a parfait if desired.
Ingredients:
Butter flavor-cooking spray
2 cups flour
1/2 cup plus 2-teaspoons sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or stick margarine, cut into small pieces
1 egg
1 cup 1-percent milk
4 teaspoons freshly grated lemon zest
Directions:
Heat oven to 400-degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, combine flour, 1/2 cup of the sugar, poppy seeds, baking powder and salt. Using a pastry blender or fork cut in butter until mixture forms fine crumbs. In a separate bowl whisk together egg, milk and lemon zest. Add to flour mixture and stir until dry ingredients are just moistened. Pour batter into muffin pan. Sprinkle with remaining 2-teaspoons sugar and bake for 18 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan and let cool on a wire rack. Recipe makes 12 muffins.
Nutritional information per serving:
Calories: 169
Protein: 4g
Carbohydrate: 26g
Fat: 6g
Fiber: 1g
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